Blood sausage with fried gnocchi and apple

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Potato gnocchi

450g floury potatoes

160g plain flour

1/2 tsp salt

1 egg




Cook and press the potatoes. Mix with flour, egg and spices and work it with your hands until you have a smooth dough. Roll into thin rolls (abut 2 cm diameter) with your hands on a floured surface. Cut into pieces and blanch in salted water. When the gnocchi’s float up to the surface they are ready to come out of the water.

You can eat them just boiled with olive oil and parmesan, or do what we did and fry them with some nice blood sausage and apple.

Garnish with some chopped parsley and serve with a big blob of your favorite mustard!

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